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Main Dishes
Main Dishes


15 min
50 min
9 servings, 3 enmoladas per serving
  • In their original form, enchiladas were street food and consisted of corn tortillas without filling accompanied by a dipping sauce. This Enmolada recipe is an authentic version of corn tortillas covered in a mole sauce and is quick, easy and delicious.
Key Ingredients


Make It

Step 1
Place tomatillos in a large saucepan with enough water to cover. Boil for 10 minutes or until tender. Set aside.
Step 2
Place dried chiles and enough water to cover in a medium saucepan. Boil for 10 minutes. Reserve water.
Step 3
Place tomatillos, chiles, tomatoes, onion, almonds, peanuts, breadcrumbs, 1 tablespoon sesame seeds, cloves, cinnamon stick, garlic, bouillon and 3 cups reserved chile water in blender; cover. Blend well.
Step 4
Strain mixture through a mesh sieve.
Step 5
Place 3 tablespoons oil in a large saucepan over medium-low heat. Carefully pour in chile mixture; add Abuelita chocolate. Cook, stirring occasionally, for about 10 minutes or until chocolate is melted and mixture is thickened.
Step 6
Heat ¼ cup oil in a large skillet. Lightly fry each tortilla approximately 30 seconds on each side.
Step 7
Fold each tortilla in half and place 3 on each serving plate. Cover with about 3/4 cup mole sauce and sprinkle with remaining tablespoon toasted sesame seeds.

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